Split Pea Soup With Ham

There's something about a bowl of split pea soup with ham that just feels like a warm hug on a cold winter day. Last Tuesday, I made this for dinner when the temperature dropped to freezing, and Emily actually asked for seconds (which basically never happens with soup, so that's saying something!).

I've been making this recipe for years, ever since I discovered America's Test Kitchen's version. The thing is, I used to think split pea soup was boring – you know, that thick green stuff from cafeterias. But when I actually made it from scratch with real ham and bacon? Game changer! The smoky flavor from the ham steak mixed with those tender vegetables creates something way more special than I expected.

If you're looking for another cozy soup to add to your rotation, you'll want to try my loaded baked potato soup – it's been a huge hit with readers!

Jump to:

• Why You'll Love This Split Pea Soup With Ham
• Ingredients For Green Split Pea Soup
• How To Make Split Pea Soup With Ham
• Storage And Reheating Tips
• Tips And Variations For The Best Split Pea Soup
• Split Pea Soup With Ham Recipe Faq
• Recipes You May Like
• Final Thoughts On This Homemade Split Pea Soup
• Split Pea Soup with Ham

Why You'll Love This Split Pea Soup With Ham

• No soaking required – Split peas don't need overnight soaking like other dried legumes, which means less planning ahead
• Ready in under 2 hours – From start to finish, you'll have a hearty, homemade soup on the table
• Incredibly hearty – This isn't a light broth situation; it's thick, filling, and packed with protein
• Budget-friendly ingredients – Split peas are super affordable, and you can use leftover ham or an inexpensive ham steak
• Freezer-friendly – Make a big batch and freeze portions for busy weeknights
• Rich, smoky flavor – The combination of ham steak and bacon creates amazing depth without being too salty

Ingredients For Green Split Pea Soup

Here's what you'll need to make this comforting bowl of goodness:

• 2 tablespoons unsalted butter – For sautéing the aromatics
• 1 large yellow onion, finely chopped – Adds sweetness and depth
• ½ teaspoon salt – Just for the onions while cooking
• 2 garlic cloves, minced – Because garlic makes everything better
• 4 cups low-sodium chicken broth – The soup base
• 3 cups water – Thins the broth to the right consistency
• 1 pound ham steak, skin removed, cut into quarters – The star protein that makes this soup special
• 3 slices (4 oz) thick-cut bacon, left whole – Adds smoky flavor (trust me, use thick-cut if you can!)
• 1 pound green split peas (about 2 cups), picked through and rinsed – No soaking needed!
• 3 sprigs fresh thyme, plus more for serving – Fresh herbs make a difference
• 2 bay leaves – For that subtle background flavor
• 2 medium carrots, cut into ½-inch pieces – Adds sweetness and texture
• 1 medium celery rib, cut into ¼-inch pieces – Classic soup vegetable
• Freshly ground black pepper – To taste
• Fresh croutons, for serving (optional) – Homemade ones are SO much better than store-bought

How To Make Split Pea Soup With Ham

Getting Started

1. Heat the butter in a large Dutch oven or soup pot over medium heat. Once it's melted and starting to foam, you're ready for the next step.
2. Add the chopped onion and salt to the pot. Cook, stirring frequently with a wooden spoon, until the onion is softened and translucent, about 4 to 5 minutes. You don't want any brown bits here – we're just softening!
3. Stir in the minced garlic and cook until you can smell it (about 30 seconds). Seriously, don't let it brown or it'll turn bitter.

Building The Soup

4. Pour in the chicken broth and water, then add the ham steak quarters, bacon slices, rinsed split peas, thyme sprigs, and bay leaves. This is where the magic starts happening!
5. Turn the heat to high and bring everything to a boil. You'll need to stir frequently here – split peas love to stick to the bottom of the pot, and nobody wants burnt soup.
6. Reduce the heat to low, cover with a lid, and let it simmer until the peas are tender but still holding their shape, about 45 minutes. I usually set a timer because I get distracted easily (Emily knows this too well!).

Adding Vegetables And Finishing

7. Remove the ham steak carefully with tongs and place it on a plate. Cover with foil to keep it warm while you finish the soup.
8. Stir in the diced carrots and celery and continue simmering, covered, until the vegetables are fork-tender and the peas have almost completely broken down into a creamy texture, about 30 minutes longer.
9. While the soup simmers, use two forks to shred the ham steak into small bite-size pieces. Cover it with foil again so it stays warm.
10. Fish out and discard the thyme sprigs, bay leaves, and bacon slices. (The bacon has done its job of flavoring the soup – if you want, you can chop it up and add it back in, but I usually just toss it.)
11. Add the shredded ham back to the soup and return to a simmer for a few minutes.
12. Season with freshly ground black pepper, then taste and adjust the salt if needed. Depending on how salty your ham and bacon were, you might need anywhere from ¼ to ½ teaspoon more salt.
13. Ladle into bowls and top with fresh croutons if you're using them. The soup will get thicker as it sits, so don't panic – just thin it with water and adjust seasoning as necessary.

To Make Fresh Croutons (Optional But Recommended!)

Honestly? Homemade croutons take this soup from good to amazing. Here's how:

1. Melt 2 tablespoons of butter in a medium skillet over medium heat.
2. Add 2 cups of cubed bread (use good-quality French or Italian bread, not the squishy sandwich stuff).
3. Cook, stirring frequently, until the cubes are golden brown and crispy on all sides, about 3 to 5 minutes. They'll smell incredible!

Storage And Reheating Tips

This soup actually gets better after a day in the fridge! Here's what you need to know:

Refrigerator: Store in an airtight container for up to 3 days. The soup will thicken considerably as it cools, so when you reheat it, add water or broth a little at a time until you reach your desired consistency. I learned this the hard way when I tried to reheat it once without thinning – it was basically split pea paste!

Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave about an inch of space at the top because it'll expand when frozen.

Reheating: Thaw frozen soup in the refrigerator overnight (plan ahead!). Reheat on the stovetop over medium heat, stirring occasionally and adding water as needed to reach the right consistency. Don't try to microwave large portions – it heats unevenly and you'll end up with hot spots and cold spots.

Tips And Variations For The Best Split Pea Soup

Here are some things I've learned making this soup over the years:

Use thick-cut bacon if you can find it. Regular bacon works, but the thin slices tend to fall apart and are harder to remove from the soup. Plus, thick-cut bacon has more flavor!

Don't skip the ham steak. I know it might seem like an extra step to buy a specific cut of ham, but it really does make a difference. You can find ham steaks in the refrigerated meat section near the bacon. If you have a leftover ham bone from Easter or Christmas? Even better – use that instead and shred any meat off it before serving.

Adjust the thickness to your liking. Some people want their split pea soup really thick (almost like a porridge), while others prefer it thinner. There's no wrong answer here! Just add water until it's the consistency you want.

Make it vegetarian by skipping the ham, bacon, and chicken broth. Use vegetable broth instead and add a teaspoon of smoked paprika for that smoky flavor. I haven't tried this version myself, but readers have told me it works great.

Add a splash of apple cider vinegar right before serving. This is something I discovered by accident when I was cleaning up and knocked over the vinegar bottle. A tiny splash brightens up all the flavors without making it taste vinegary (use just ¼ teaspoon and taste as you go).

Did you know split peas are different from green peas? They're actually dried and split in half, which is why they cook faster than whole dried peas. Pretty cool, right?

Split Pea Soup With Ham Recipe Faq

Recipes You May Like

• Loaded Baked Potato Soup - Another thick, creamy soup that's perfect for cold weather
• White Bean Soup With Bacon - If you love the smoky bacon flavor in this soup, you'll want to try this one too
• Crack Chicken Noodle Soup - A comforting bowl of goodness that's become a reader favorite

Final Thoughts On This Homemade Split Pea Soup

I won't lie – the first time I made split pea soup with ham, I was skeptical. But now? It's one of those recipes I make at least once a month during winter. The rich, smoky flavor from the ham and bacon combined with the creamy texture of the split peas creates something really special.

The best part is how simple it really is. You're basically just throwing everything in a pot and letting it simmer. No fancy techniques, no complicated steps. Just good, honest comfort food that'll warm you up from the inside out.

Make this on a Sunday afternoon, and you'll have lunches sorted for most of the week. Serve it with some crusty bread and maybe a simple salad, and you've got yourself a complete meal.

Give this recipe a try and let me know what you think! Don't forget to save it to Pinterest for later – you'll want to come back to this one when the weather turns cold.